This is one of my favorite breakfasts ever since childhood. You just cannot eat more than 2 even if you are very very hungry. It is that much filling and a very healthy one at that. This is a typical breakfast of the Andhra people and I have seen them eating them topped with upma. I just prefer the plain dosas as they are way too filling by themselves. Though the preferred side dish is Ginger chutney, we at home love it with coconut chutney. Off to the recipe now....

Andhra Pesarattu Dosa / Whole Green Gram Savory Pancakes

You’ll need:

Whold Green gram / Pachcha Payaru – 1 cup

Rice – 2 tbsp

Green chilli – 4 to 5

Ginger – 1/2 inch piece

Onion, big - 1

Cumin seeds – 1/2 tsp

Asafetida – 1 pinch

Salt – to taste

Oil – to cook

Method:

Wash the whole green gram, rice and soak over night in plenty of water. In the morning discard the water used for soaking and transfer this to a food processor. Add green chilli, ginger, salt and grind to a smooth consistency using required amount of water. You will need about 1/4 – 1/2 cup of water. The batter should be thin.

Transfer to a bowl. Chop the onion finely and add it along with cumin seeds and asafetida to the batter. Let the batter rest for 45 min to 1 hour. (This step is purely optional).

Heat a tawa and grease the surface with oil. Pour a ladle of batter on the tawa and spread it evenly around in a circular shape. Drizzle 1/4 tsp – 1/2 tsp of oil around the dosa and when cooked, flip it over and let it cook on the other side too till it is evenly browned.

Fold and serve hot with coconut chutney.

Notes:

In case you forget to add rice while soaking, just add rice flour of the same quantity while grinding.

I tried using sprouted green gram for making this dosa and found it a bit bitter. So try it if you do mind.

You can skip adding onions to the batter and instead sprinkle them after spreading the batter. In this way you will be able to spread the batter very thinly to get crispy dosas but the onions will keep falling off.